Quick-Braised Kale with Goji Berries & Cashews

I just finished my recipe project. I can't wait for more to be sent to me! I made this dish for lunch, along with burgers and onion rings--you know, hoping the health benefits of the kale will cancel out the other sins. Oh, yeah, and a brownie and iced coffee to celebrate!

My chef-in-training and me

Don't forget the shopping list!

SIDE: Quick-Braised Kale with Goji Berries & Cashews

Serves 4. Hands-on time: 5 minutes. Total time: 10 minutes.

1 serving: 1½ cup

INGREDIENTS:

2 tbsp coconut oil

2 shallots, chopped into small pieces

1 large bunch kale, leaves chopped into small pieces, tough stems and center ribs discarded

⅓ cup low-sodium vegetable or chicken broth

¼ cup unsweetened dried goji berries

Fresh ground white pepper, to taste

¼ cup chopped unsalted cashews, toasted

TIP: Unsweetened dried cranberries can be substituted for the goji berries in equal amounts.

INSTRUCTIONS:

ONE: In a large, heavy pot, heat oil on medium. Add shallots and sauté for 1 to 2 minutes, until just softened. Add kale and stir until coated in oil. Add broth, reduce heat to low, cover and cook for 5 minutes, until kale is tender but still bright green.

TWO: Add berries and stir to coat. Season with pepper. Divide mixture evenly among plates, sprinkle with cashews and serve immediately.

From one hearty appletite to another...happy cooking!

Clams & Cauliflower in Parsley Broth

Since my recipe reviews are due in 6 days, I figured I'd better keep going. I had planned on making the clam dish tonight, but then an impromptu appointment nearly had me rethinking dinner. However, the traffic gods smiled on me, Fred Meyer had all the ingredients, and the recipe was fast and easy. Within 20 minutes of being home, I had this scrumptious dish gracing our patio table!

From the bowl...

...to the skillet...

...to the table!

I'd like to make it again adding pimentos for color, along with a dusting of freshly grated parmesan cheese for a smidgen more saltiness.

Don't forget the shopping list!

Cauliflower & Clams in Parsley Broth

Serves 4. Hands-on time: 10 minutes. Total time: 20 minutes.

1 serving: 9 clams and ⅔ cup spaghetti mixture

TIP: If possible, opt for Italian flat-leaf parsley for this recipe as it delivers more flavor than the curly variety.

INGREDIENTS:

8 oz whole-wheat thin spaghetti (or spaghettini or vermicelli)

2 tsp olive oil

¼ cup chopped shallots

4 cloves garlic, minced

3 cups fresh cauliflower florets

2 cups low-sodium chicken broth

36 small littleneck clams (about 3¼ lb), scrubbed well

½ cup chopped fresh parsley

Sea salt and fresh ground black pepper, to taste

NOTE: Discard any clams that gape open and do not shut when gently tapped.

INSTRUCTIONS:

ONE: Cook spaghetti according to package directions; drain.

TWO: Meanwhile, in a large skillet, heat oil on medium-high. Add shallots and garlic and cook for 2 minutes, until soft. Add cauliflower and broth and bring to a simmer. Add clams, cover and cook for 5 minutes, until all clams open (discarding any clams that do not open). Add spaghetti and parsley to skillet, mix well and cook for 1 minute to heat through. Season broth with salt and pepper.

From one hearty appletite to another...happy cooking!